Smashed Potato Salad

Name: Smashed Potato Salad
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 people
Ingredients: 3 pounds baby potato; ¼ cup olive oil; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 cup mayonnaise; 1 tablespoon yellow mustard; ½ teaspoon kosher salt; ¼ teaspoon dill weed; ¼ teaspoon black pepper; 3-4 tablespoons whole milk; 1 small red onion; 8 trips Bacon; 6 large egg

User Reviews

5

8 reviews

Excellent

Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
Servings
8 people
Calories
576 kcal
Course
Salad

Smashed Potato Salad

Iris Hanson

Report

Smashed Potato Salad is crispy smashed potatoes, onions, bacon, and chopped hard-boiled eggs, all covered in a rich, creamy dressing. This fantastic potato salad is served with the option of additional dressing on the side for those who prefer a creamier texture.

Share:

I Made This!

1 person made this

Print

26 people printed this

Save this

3 people saved this

Ingredients

Servings

Potatoes

3 pounds baby potato
¼ cup olive oil extra virgin, 54 g
½ teaspoon kosher salt
½ teaspoon black pepper

Dressing

1 cup mayonnaise
1 tablespoon yellow mustard
½ teaspoon kosher salt
¼ teaspoon dill weed
¼ teaspoon black pepper
3-4 tablespoons whole milk depending on desired thickness (I prefer a runnier dressing

Salad

1 small red onion finely diced
8 trips Bacon cooked, chopped
6 large egg hard-boiled to your preferred doneness, chopped

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Potatoes

Wash and boil the potatoes in salted water for 15-20 minutes, or until fork-tender. (Depending on the size of the potatoes, boiling times may vary.)
Preheat the oven to 450°F* and line a large baking sheet with parchment paper.
Drain the potatoes, pat them dry, and place them onto the lined baking sheet.
Using a potato masher or the bottom of a sturdy glass, smash the potatoes to about ¼ to ½-inch thick.
Brush each potato with olive oil. Then, season evenly with salt and pepper.
Roast for 55 minutes, or until crispy, flipping the potatoes halfway through baking.
Let potatoes cool for about 15 minutes before adding to the salad.

Dressing

To a medium bowl, add mayonnaise, mustard, dill weed, salt, and pepper. Mix until combined. Cover and store in the refrigerator until ready to assemble the salad. (As the dressing sits, it will thicken.)

Assembly

To a large bowl, add onion, bacon, eggs, and slightly cooled smashed potatoes.
Pour desired amount of dressing on top, reserving a little for serving (optional). Gently stir the ingredients until fully combined and every potato is covered. Add more dressing as needed.
Serve immediately with extra dressing. Or, refrigerate in an airtight container until ready to serve.

Notes

*Air Fryer Instructions:
Depending on the size of your air fryer, you may have to work in batches, which makes this method a bit more time-consuming.
Boil, smash, and season potatoes as instructed.
Next, line the basket of your air fryer with parchment paper.
Air fry for 14-15 minutes at 400°F, or until the potatoes reach your desired crispness, flipping over halfway.